| 标题 |
NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage |
| 网址 | |
| DOI | |
| 其它 |
Xin Feng, Dandan Li, Hankun Zhu, Yong Yu, Shaolin Huang, Liang Ma, Hongjie Dai, Yuhao Zhang Food Chemistry: X |
| 求助人 | |
| 下载 |
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(2025-6-4)